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Chocolate Coconut Nests

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert, Seasonal
Cuisine: American
Keyword: Chocolate nest, coconut chocolate nest, easter dessert, easter recipe, kid friendly recipe
Servings: 20 nests
Calories:

Ingredients

  • 20 oz melting wafers I used Ghirardelli
  • 14 oz sweet coconut flakes I used Baker's Sweetened Angel
  • 10 oz Cadbury Mini Eggs Easter Candy
  • 2 tbsp coconut oil or shortening
  • 2 cups water

Instructions

  • Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.
    Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Repeat if necessary.
    Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl (one that fits) inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth. 
  • Add coconut flakes and mix until evenly coated/blended.
  • Drop big tablespoons full of the coconut mix on a parchment paper or baking sheet. This should make ~20-21 nests. Watch video for reference.
  • Place 4 mini eggs on top of each coconut nest.
  • Place the coconut nests in the refrigerator. They will ready to eat in 30 minutes.
  • May be stored in an airtight container up to a week at room temperature.

Enjoy!

    Video